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JW Marriott Savannah Plant Riverside District is hiring culinary talent at all levels for a few of our 13 restaurants – from entry-level cooks to experienced chefs and kitchen leaders. Whether you're just starting your culinary journey with foundational skills, have hands-on experience in areas like garde manger, pastry, hot line, or banquet production, or you’ve led high-performing kitchen teams, we encourage you to apply here. A $1000 Retention Bonus will be paid after 6 months of employment. Applications must be received between May 28th and June 11th to qualify.
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Grand Bohemian Charlotte is hiring culinary talent for our restaurant and banquets. Whether you're just starting your culinary journey with foundational skills, have hands-on experience in areas like garde manger, pastry, hot line, or banquet production, or you’ve led high-performing kitchen teams, we encourage you to apply here.
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The Barback is responsible for maintaining cleanliness and proper stock behind the bar, as well as ensuring the best-in-class guest experience. They are also responsible for assisting the Bar staff in keeping the bar organized for an efficient flow of service throughout their shift.
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The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Safety and Security Officer is responsible for providing protection and communication with hotel guests and employees. He/she is also responsible for patrolling hotel premises to maintain security, detect and report fire, security and safety hazards and/or violations of Highgate Hotel’s rules and regulations.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Banquet Houseperson in responsible for the set up, refresh, tear down and maintenance of all meeting space.
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The Night Auditor is responsible for reconciling all hotel cashier transactions; reviewing, organizing and compiling management reports on a timely basis and ensuring the accuracy of guest billings and city ledger transactions. He/she is also responsible for effectively communicating concerns and/or related issues to all levels of management and performing guest service agent duties as required, including check-in, check-out, switchboard operation and reservations.
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The Host person is responsible for ensuring the prompt recognition and seating of all guests in outlets as assigned and assists the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. He/she is also responsible for assisting the cashier in the collection of payment for all guest transactions.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
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The Housekeeping Supervisor is responsible for administering and coordinating housekeeping functions in assigned sections, as well as assuming all Housekeeping Manager functions in his/her absence.
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The Room Attendant is responsible for maintaining clean and attractive guestrooms while providing attentive, courteous and efficient service to all guests.
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The Bartender is responsible for the complete set up of the bar area and the mixing of drinks for all guests and servers. Need to maintain the service and cleanliness of the bar area, ensuring quality service, guest satisfaction and control over liquor inventory.
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Responsible for repair and maintenance of all physical facilities (both interior and exterior) throughout the hotel property. Responsible for electrical, plumbing, HVAC, painting, drywall repairs, lock repairs, and life safety.
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The Engineer, Level 1, is responsible for ensuring that the property is maintained in the best possible condition at all times with the least amount of inconvenience to customers and employees.
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The Server Assistant is responsible for assisting the servers in providing the highest quality service possible to guests while maintaining the highest standards of cleanliness and sanitation throughout the hours of operation. The Server Assistant must insure that all tables are kept clean and presentable with clean china, glassware, silverware and linen.
